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Creamy Risoni with Mushrooms and Bacon
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
3 servings
Renata Santana
@rccsantana- Ingredients
- Recipe
- Risoni300 g
- Fresh Shimeji or some other200 g
- Dried mushrooms1 cup
- Bacon100 g
- Chopped Onion1 unit(s)
- Garlic2 unit(s)
- Cream or fresh Heavy cream100 g
- Thyme to taste
- Grated Parmesan30 g
- Salt and black pepper to taste
- White wine100 ml
- Shoyo1 tablespoon
- Butter1 tablespoon
- Water1 l
- Moisturize dried mushrooms
- Boil the water and when it boils, turn off the heat and add the dry funghi to hydrate, covering the container for about 5 minutes.
- When it swells and is soft, reserve the funghi and leave only the broth that will continue to boil for use in cooking the pasta.
- dough preparation
- Sauté the fresh shimeji in olive oil and butter. When the color changes, add the white wine and soy sauce and let the alcohol dry. Reservation
- In the same pan, fry the chopped bacon, without adding more fat. Reserve the fried bacon, leaving its fat in the pan.
- In the bacon fat, sauté the onion and garlic, and when it becomes more transparent, add the risoni to sauté together
- Add the boiling hydrated funghi broth to cook the pasta in the packaging time.
- Season with thyme and add the bacon and cream (or fresh Heavy cream ).
- Add shimeji and hydrated funghi
- With everything ready, adjust salt and pepper, turn off the heat and add the grated parmesan
- You can make it without the bacon, leaving the recipe vegetarian
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